Chocolate rum cream - master chefs
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Chocolate, semi-sweet, melted |
| ½ | cup | Water, hot |
| 2 | cups | Cream, whipping |
| 2 | tablespoons | Rum, dark |
Directions
Whisk together 4 ounces of semisweet chocolate and hot water; cool to room temperature. Whip cream until nearly stiff. Gently fold chocolate mixture and rum into whipped cream.
Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Seppi Renggli, The Four Seasons Restaurant, New York Owners: Tom Margittai, and Paul Kovi Pastry: Bruno Comin